Chicken And Mushroom Carbonara

I used to buy store bought Carbonara sauce whenever my family ask from “white pasta sauce”, but I stop buying them when I chance upon this recipe online. This suppose to be a dry spaghetti, but my son prefer it a bit wet, so after a few trial and error, I manage to get the consistency that he likes. Of course if you prefer the original version of the dryer spaghetti, you can reduce the amount of thicken cream and cheese. Enjoy! 

Serves 2

Ingredients:

250g Fettuccine or spaghetti

350g Chicken thigh or chicken breast, cut into bite size

6-8 medium shitake mushrooms

1 tablespoon Olive oil

3 whole eggs + 1 more egg yolks

100g Thicken cream

60g grated Parmesan cheese

1/4 teaspoon Freshly ground pepper

1/4 teaspoon Salt, or to taste



Direction
:

1. Soak the mushroom till soft, discard the stems and sliced thinly 

2. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper

3. In a bowl, whisk together the eggs, cream, Parmesan cheese, salt and black pepper

4. In a pan, heat up 1 tablespoons oil and cook the chicken till brown and fully cooked

5. Add the mushrooms and cook a another 2 minutes. Dish up and set aside. Leave the pan on the stove, do not wash it.


6. In a pot, bring water to a boil, add in 1/4 teaspoon salt and 1/2 tablespoon oil and cook the spaghetti according to the manufacturer’s instructions

7. Transfer the spaghetti into the pan then put in the egg mixture and mix to coat the spaghetti.

8. Add in the cooked chicken and mix well (The heat from the skillet, chicken, mushrooms and spaghetti will cook the egg yolks.)

9. Serve immediately.

Notes

This is a very quick spaghetti dish, so make sure you get everything ready before you start cooking.

If the spaghetti  gets too dry, you add in more cream or some of the spaghetti water to the sauce.

Spinach And Ricotta Cannelloni


Eldest son: “Mum, what’s this.” 

Me: “I don’t know…… I think is tube pasta…..”😂😂😂

Sometime last year, when we were having buffet at Crown Perth, my youngest son pointed at his plate and ask me can I make this at home. I happen to come across this instant Cannelloni, and follow the cooking instructions that is behind the box, and both of the boys says is very yummy. I don’t mind making this for them again as it was stuff with spinach, lots of lots of spinach! 😉😉
Ingredients:

1 box (about 16 pieces) Instant dry Cannelloni

2 tablespoon oil

600g canned tomatoes puréed

2 teaspoon basil

1/8 teaspoon each of salt and pepper
(A)

250g spinach

250g ricotta

2 egg yolks 

2 clove garlic, crushed

30g grated cheese

1/8 teaspoon nutmeg 

1/8 teaspoon salt


Method:

Combine all the ingredients (A) in a large mixing bowl and mix well, set aside


Heat oil in saucepan, add in tomato puréed, basil, salt and pepper and bring to a boil, removed from heat.


Pour half of the tomato mixture into a large baking dish.
Fill the dry cannelloni with the mixture (A) and arrange it onto the baking dish


Pour the remaining tomato purée on top the cannelloni


Sprinkle the cheese on top


Bake at pre heated oven at 200°C for 30-35 min or till cannelloni is cooked.

Quick And Easy Minced Beef Spaghetti

Two weeks ago, while I was away for holiday in Singapore, I received text messages from my youngest son, asking me how to cook spaghetti, so I briefly gives him instructions over whatsapp on the cooking instructions.   When I come back, I decided to type out this step by step guide for him, so that he will be able to cook this if I’m away for holiday again.   

Serve 4 

Ingredients:
500g minced beef

1 bottle (500g) of Bolognese sauce

1 large onion, slice 

Fresh or canned mushroom

350g spaghetti 


Direction:

1. Slice the onion and mushroom and set aside.


2. Heat 1 tablespoon oil in a non stick pan then pan fry the onions till lightly brown (about 2 mins)

3. add in the minced beef and fry till cooked (about 2 1/2 mins)


4. Add in mushroom, Bolognese sauce and mix well, bring the sauce to a boil, reduce heat and simmer for 5-10 mins, remove to a serving dish.


5. In a large pot, bring 2 litters of water to a boil

6. Add in 1 teaspoon salt, 1 teaspoon oil and the spaghetti and cook on high heat till the spaghetti is cooked to your liking (about 15 min), stir occasionally.

7. When cooked, drain in a colander 

8. Put cooked spaghetti to a serving plate and pour enough sauce on top the spaghetti, add some shave Parmesan cheese (optional) and serve immediately